Dust chicken thigh fillets with seasoned flour and sauté in olive oil, until cooked through and golden brown. Remove from the pan and set aside.
Put vermicelli - angel hair pasta - on to cook according to the package directions, it will probably take no more than 7 – 8 minutes. Wipe the chicken pan clean
and sauté chopped shallots in butter until translucent, then add the juice from ˝ a lemon, ˝ cup of dry white wine (or dry vermouth) and a Tbs of capers.
Boil for a couple of minutes, to reduce slightly, then stir in 2 Tbs butter. Slice the chicken fillets into strips and add to the sauce to warm through,
garnish with chopped parsley and serve over angel hair pasta.